Paleo Vanilla Cake
User Reviews
4.9
Paleo Vanilla Cake
Description
The Paleo Vanilla Cake recipe blends finely ground almond flour with arrowroot flour and salt, creating a nutty and mildly sweet flour mixture. Egg yolks are mixed with maple syrup, vanilla extract, and lemon juice, then combined with the dry ingredients to form a smooth batter. Whipped egg whites, beaten to soft peaks, are carefully folded in to introduce air and create a lighter crumb.
Baking at a moderate temperature in a small prepared pan yields a moist cake with delicate vanilla flavor and a tender crumb. The use of ghee adds richness and helps with moisture retention. Baking soda provides leavening activated by the lemon juice.
This cake can be a base for frosting or enjoyed plain. It caters to dietary restrictions by replacing traditional wheat flour and refined sugar with paleo-friendly ingredients.
Ingredients
- 1/3 cup ghee plus more for the pan, or palm shortening
- 1 3/4 cups almond flour
- 1/4 cup arrowroot flour
- 1/4 teaspoon salt
- 3 large egg at room temperature
- 1/2 cup maple syrup or honey
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 325°F (163°C). Coat a 6-inch round cake pan with palm shortening or ghee and line it with a parchment paper circle cut to fit the pan.
- In a small saucepan over low heat, melt the ghee or palm shortening and then set aside to cool slightly. Meanwhile, in a large bowl, whisk together the almond flour, arrowroot flour, and salt until blended.
- Separate the eggs and place the whites in a medium bowl or the bowl of a stand mixer and place the yolks in another bowl along with the melted shortening, maple syrup, vanilla, and lemon juice and whisk to combine.
- Add the egg yolk mixture to the large bowl with the flour mixture and whisk till the batter is smooth and no lumps remain.
- Using a hand mixer or the whisk attachment of your stand mixer, beat the egg whites until they look like softly whipped cream and hold soft peaks when you pull out the beaters, about 2 minutes. Set the egg whites aside for a moment.
- Stir the baking soda into the batter and then, using a rubber spatula, immediately beat 1/3 of the whipped egg whites into the batter, mixing just until barely combined and some streaks remain. Gently fold in the rest of the egg whites into the batter, mixing until only a few streaks are left. Carefully pour the batter into the prepared cake pan.
- Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 5 minutes. Run a sharp knife around the edge of the cake and turn it onto the rack. Let cool completely.
Notes
- Almond flour is finely ground and blanched, preferred for cakes due to its light texture and loft.
- Almond meal, which includes skins and is coarser, can be substituted but results in denser texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1serving/slice | |
| Calories | 403kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 226mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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